Sunday, March 14, 2010
Cookies and Cream
1/2 cup butter, softened
1/3 cup sugar
1/2 tablespoon corn syrup
1/2 tablespoon vanilla extract
1-3/4 cups all-purpose flour
In a medium bowl, beat together the butter and sugar until fluffy. Beat in the egg, corn syrup, and vanilla extract. Mix in the flour a little at a time. Wrap the dough in plastic and chill it until it is firm enough to roll.
Heat the oven to 375º. Wrap 4 ovenproof custard bowls in aluminum foil. On a lightly floured surface, roll out the dough to 1/8-inch thickness and cut out four 6-inch circles. Turn the bowls upside down and cover each with a dough circle, trimming the edges to create a cracked eggshell effect.
Place a wire rack on top of a baking sheet, then set the inverted bowls on the rack. Bake for 15 minutes or until the cookies are light brown. Cool for 10 minutes. Then gently remove the cookies from the foil and let them cool completely.
When you're ready to serve dessert, set each shell on its side on a plate. Add a big dollop of whipped cream spilling out of the shell and top with a scoop of lemon sherbert. Makes 4 servings.
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